Asparagus with Cream Sauce

Here, a velvety sauce studded with salty nuggets of country ham strengthens, rather than hides, the meaty savor of asparagus. But what we particularly love about this dish is the toast, made from a sturdy white sandwich loaf, one from a bakery (not from the packaged-bread aisle at the supermarket), the kind of bread that doesn't disintegrate under an extravagant topping but instead turns succulent.

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Tasted great; my
picky husband
devoured every last
crumb and even
scraped the
leftover sauce out
of the pan.
The only difficulty
we had was figuring
out how to eat the
concoction. We
finally just folded
the toasted bread
with ham,
asparagus, and
cream sauce inside
like a bizarre,
somewhat messy
sandwich. Not good
for refined company
but great for a
quick dinner using
minimal
ingredients. I
prepared and cooked
this in under ten
minutes.

My mother used to
make a recipe like
this 40 years ago!
She used toast cubes
and a white sauce
atop cooked (frozen)
asparagus. I still
make it, but using
fresh asparagus. It
is simple and
delicious comfort
food!

My mother used to make a recipe like this (40 years ago!) with frozen asparagus, sprinkled with cubed white toast and white sauce. I still make it but with fresh asparagus. It is very simple but delicious comfort food!